Knowledge Base

Oriental Herbal Nutrient

OHN

Biostimulant · Master Cho · KNF

Fermented garlic, ginger and cinnamon — an aromatic tonic that warms plants, sterilizes, and drives vigorous growth at every stage.

All stages
Moderate to make
7–14 days ferment
1:500–1:1000 dilution
immunity, warmth, sterilization supplied
＋ Start a batch from this recipe

Dilution calculator

Dilution 1:500–1:1000

Enter a water volume to see how much to add.

Ingredients

  • Garlic (whole bulb, unwashed)1 kg
  • Ginger (unwashed)1 kg
  • Cinnamon bark250 g
  • Rice wine / beer750 ml (for cinnamon)
  • Jaggery / brown sugar1 part (equal weight to each herb)

How to make it

  1. Step 1

    Crush 1 kg unwashed garlic and 1 kg unwashed ginger separately — skins and roots included, not too fine.

  2. Step 2

    Soak 250 g cinnamon bark in 750 ml rice wine or beer to two-thirds of the jar; rest 1–2 days.

  3. Step 3

    Add jaggery equal to the weight of each herb (1:1); fill each jar only two-thirds full.

  4. Step 4

    Cover with porous paper (or a loose lid for garlic/ginger) and ferment 4–6 days.

  5. Step 5

    Stir each jar gently clockwise every morning for about two weeks.

  6. Step 6

    Filter and keep the extract; top with liquor for long storage, or water if using within 45 days.

  7. Step 7

    Just before spraying, mix ginger, garlic and cinnamon OHN with water at 1:1:1:1000.

What it is

OHN is a fermented (never boiled) extract of energy-rich herbs — classically garlic, ginger and cinnamon. It increases plant robustness, keeps plants warm, sterilizes, and revitalizes crops to activate their growth. Because it is fermented rather than cooked, it preserves the vigor of the herbs.

On the Nutritive Cycle: OHN is an all-stages input — one of the true backbones of Natural Farming. It is used through the early, vegetative, cross-over and reproductive stages, and goes into IMO-3, IMO-4, soil-treatment and seed-treatment solutions.

When to use it

  • Throughout the cycle — basic dilution 1:500–1:1000 in water.
  • Weakened crops — OHN 1:1000 with FPJ 1:500 and BRV 1:500 to reinvigorate them.
  • Soft rot or anthracnose — add WCA 1:1000 to that mixture.

Materials

  • Garlic 1 kg and ginger 1 kg (unwashed, crushed with skins and roots)
  • Cinnamon bark 250 g soaked in 750 ml rice wine or beer
  • Jaggery — equal weight to each herb
  • Jars, porous paper, rubber bands, liquor for storage

How to make it

  1. Crush the raw herbs. Do not wash; crush garlic and ginger coarsely in separate jars.
  2. Soak the cinnamon. Cover the bark with rice wine/beer to ⅔ of the jar, rest 1–2 days.
  3. Sugar 1:1. Add jaggery equal to each herb's weight; keep every jar only ⅔ full for good fermentation.
  4. Ferment and stir. Cover, ferment 4–6 days, then stir clockwise each morning for two weeks.
  5. Filter and preserve. Strain into a clean jar; top with liquor for long keeping (water if used within 45 days).

Signs it worked / troubleshooting

  • ✅ Good: aromatic, warm herbal smell after two weeks of daily stirring.
  • ⚠️ Jar over ⅔ full = poor fermentation → make a smaller batch with more headroom.
  • 🚫 Foul rot smell = contaminated → discard and restart.

How to store

Filter and keep the extract in a clean jar. Top with liquor for long-term storage; water is fine if you will use it within 45 days. Mix the three herbs at 1:1:1:1000 only just before spraying.

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